Pomegranate Margaritas

Pomegranate Margaritas Recipe
Celebrate under the stars with a ruby red pomegranate margarita. Usually, margaritas come with a salt rim, but this beauty shines with a sparkling sugar topping. It's the perfect complement to the tart frozen limeade concentrate and cranberry juice.

Yield:

about 32 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Freeze: 24 Hours

Ingredients

6 cups white tequila
12 cups water
4 cups cranberry juice cocktail
2 cups pomegranate juice (we tested with POM)*
1 1/2 cups Triple Sec
2 (10-ounce) cans frozen margarita mix, thawed
2 (11.5-ounce) cans frozen cranberry juice cocktail, thawed and undiluted
2 (12-ounce) cans frozen limeade concentrate, thawed and undiluted
Light corn syrup
Coarse sparkling sugar

Preparation

Combine first 8 ingredients in a very large plastic container. Cover and freeze at least 24 hours or until slushy.

Pour a small amount of corn syrup onto a flat plate. Pour coarse sugar onto another plate. Dip rims of margarita glasses in corn syrup; dip each glass into sugar. Pour margaritas into prepared glasses.

Freezer Note: For more convenient storage, divide Pomegranate Margaritas among zip-top freezer bags.

*Find pomegranate juice year-round in the produce section of your local grocery store.

Kelley Wilton,

Christmas With Southern Living 2006,

Oxmoor House

June 2006
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